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A fishmonger (historically fishwife for female practitioners) is someone who sells raw fish and seafood. Fishmongers can be wholesalers or retailers and are trained at selecting and purchasing, handling, gutting, boning, filleting, displaying, merchandising and selling their product. In some countries modern supermarkets are replacing ...
A Greek restaurant dish of "rock salmon" with shrimp and saffron sauce on a bed of spinach. Rock salmon, also called rock eel, flake, huss or Sweet William, is a variety of fish as food, usually served in Britain as part of a fish and chips dish. The term can describe many species of small shark, including the spiny dogfish (Squalus acanthias ...
Fillet of iridescent shark. A fish fillet, from the French word filet (pronounced [filɛ]) meaning a thread or strip, [1] is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed.
Hōchōdō. Hōchōdō (庖丁道, the way of the cleaver) is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands. [ 1] It is also known as hōchōshiki (庖丁式, knife ceremony) or shikibōchō (式庖丁, ceremonial knife), and survives to the present day, with occasional demonstrations ...
Stuff snapper with salt and a rosemary sprig; rub the fish with oil, garlic, and dried rosemary; and sprinkle both sides with breadcrumbs plus more oil. Grill until golden and serve with lemon ...
Big Fish Manilla: The Big Fish is located at the Big Fish Roadhouse at 79 Arthur Street Big Funnel Web Spider Jamberoo: 2015 19.7×22.2 m (65×73 ft) The Big Funnel Web Spider was built at Jamberoo Action Park and is a steel, fibreglass and concrete structure 420 times larger than a female Sydney funnel-web spider. It was awarded a Guinness ...
Coregoninae. Genus: Coregonus (in part) The ciscoes (or ciscos) are salmonid fish that differ from other members of the genus Coregonus in having upper and lower jaws of approximately equal length and high gill raker counts. These species have been the focus of much study recently, as researchers have sought to determine the relationships among ...
Deba bōchō (Japanese: 出刃包丁) are Japanese style kitchen knives primarily used to cut fish, though also used when cutting meat. They come in different sizes, sometimes up to 30 cm (12 inches) in length. The debabōchō first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness, and often a ...
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